Ingredients
1 kg mustard greens (sarson)
1 kg spinach (palak)
1 kg bathua
100 ml mustard oil
5 dry red chillies, whole
2 1/2 Tbsp garlic, chopped
3 onions, chopped
2 tomatoes, chopped
1 tsp red chilli powder
1 pinch turmeric powder
1 Tbsp ginger, chopped
5-6 green chillies
100 gm white butter
100 gm maize flour (makke ka atta)
For bajre ki roti:
200 gm millet flour (bajre ka atta)
50 gm wheat flour (gehu ka atta)
Salt to taste
Method
Boil spinach, sarson saag and bathua together. Strain water and grind to a paste.
Take mustard oil in a kadhai. Put in dry red chillies, garlic and onion for tempering.
When onion is fried to golden brown, add tomatoes and a pinch of red chilli powder and turmeric powder as well.
Add maize flour and stir fry.
Once masala is cooked, add the green paste. Cool well for 20-30 minutes, and add ginger and green chillies for balance.
Serve hot with white butter.
For bajre ki roti:
Knead dough with all these ingredients and water.
Take equal portions of dough and roll out into rotis.
Cook on a tawa on both sides like a regular roti.